How do you make sesame shortbread? How to make sesame shortbread?

The simplest ingredient, quickly make small shortbread with a rich egg flavor. One of the characteristics of this biscuit is that it is fast, starting from weighing the ingredients, it can be baked in more than 20 minutes. Second, it is crispy and delicious.

This biscuit is just baked with the most basic and simple ingredients, so it is recommended that the chef who has too high requirements for the taste should take a detour, and the standard for sweetness is also different from person to person, this data is just a reference, I am sorry that everyone is not satisfied, please adjust it according to your taste habits. Happy cooking!

Ingredients: 2 eggs.

50 grams of sugar. 50 grams of corn oil.

Low powder 70 grams.

15 grams of sesame seeds.

Preparation of sesame shortbreads.

First of all, we mix 50 grams of sugar and 50 grams of oil with two eggs with hand pumping, then add flour and sesame seeds, stir evenly until there is no dry powder, do not over-stir. The batter consistency is as shown in the picture. To prepare the sesame shortbread Step 1

I started to preheat the oven, my oven temperature was on the low side, so I set it to 170 degrees. Use a small spoon to take an appropriate amount of biscuit paste and spread it out on a non-stick baking sheet. If it is a regular baking sheet, you need to lay oil paper or tarpaulin and put the biscuit batter. The thickness is about one to two millimeters. The <> of sesame shortbread

Method Step 2 is done in turn, put it in the oven and bake it at 170 degrees for about 15 minutes until the edges are golden brown. In addition, this temperature is not static, you must adjust it according to your own oven temper, and the oven temperature is too high, you must reduce the temperature to operate, and bake some golden brown at low temperature as shown in the picture. To prepare the sesame shortbread Step 3: Take it out and cool it.

Freshly made cookies will be a little soft, and they will become crispy after a few minutes of drying. Take a bite, the egg fragrance is rich, healthy and additive-free shortbread, full of positive energy, for children and families to eat with confidence! To prepare the sesame shortbread Step 4

Have a plate, with a hot drink, I love to drink homemade honey grapefruit tea, happiness is so simple! Preparation of sesame shortbread Step 5

Some chefs asked how the biscuits can be unified in size and shape, so show this tile mold, plastic soft material, the above steps are to use it to complete the auxiliary shaping of the cracker paste, the tile mold is placed on the baking tray, scoop the batter with a spoon one by one to fill the middle round part, carefully uncover the tile mold after completion, move the position and start to repeat the next group, until the baking tray is completed, take out the tile mold, and bake it in the oven. Preparation of sesame shortbread Step 6

Tips: 1.The low powder in the formula can also be replaced by medium powder, corn oil or other odorless vegetable oils.

2.It is best to watch from the side when baking, the temperature time in the step is only a reference, the temperature of each oven will be different, and you can take it out if you are properly colored.

3.In addition, it is the same oven, and the coloring time will be different depending on the baking tray. Baked cookies are sealed and stored tightly, and if they are damp and re-baked for a few more minutes, they will be crispy again.

Sesame shortbread making tutorial.

Sesame shortbread for 12+ babies.

1.Eggs must be boiled, it is recommended that you cook them for a while, liquid egg yolks are not allowed. After boiling, put it in cold water to cool down and <>

In this way, it will not burn your hands when peeling 2When the egg yolk is sifted, you can press it with some force, but after the egg yolk is sifted, you must first clean the screen, otherwise the flour will not be able to sieve the ......

If you want the milk flavor to be stronger, you can add some milk powder appropriately, about 15 grams is about the same.

Remember to use extra fine powdered sugar powder, so that the taste will be soft, and it is best not to use white sugar.

Sesame shortbread. Materials.

2 eggs.

Sugar 40g, corn oil 50g

Cake flour 70g

Sesame seeds 15g

Method 1Eggs, oil and sugar are mixed and stirred well with a manual whisk.

Stir until there are no lumps, lift the whisk and run smoothly.

Sift in cake flour and black sesame seeds.

Wrap the piping bag into a round-mouthed cup and pour in the batter.

Squeeze the batter onto a baking sheet with a piping bag.

Don't crowd it all up, the batter will run out.

Put it in a preheated oven at 160 degrees and bake it for 15 minutes until the edge of the biscuit is golden brown.

If you have sliced almonds, you can also sprinkle them on top of the squeezed biscuits, and they will be even crispier when baked.

Tips: 1.The oil in the recipe can be replaced with other lightly flavored oils, and the flour can be replaced with all-purpose flour.

2.The temperature is different in each oven, the baking temperature and time are slightly different, bake until the edge of the biscuit turns yellow, if it is still a little soft after cooling, you can put it in the oven and bake it for a few more minutes.

3.It is recommended to use a non-stick baking sheet, oilcloth or silicone mat to bake, and it is not recommended to use oiled paper.

4.I am used to using a piping bag to squeeze the batter, and the batter that will not be made is difficult to clean up everywhere, or you can use a spoon to take the batter directly and make it into a roughly round shape.

5.The amount of sugar and oil can be increased or subtracted according to each person's taste.

6.One recipe makes about 70 biscuits.

Preparation of sesame crackers:

Ingredients: 40 grams of cake flour, 80 grams of egg white, 60 grams of sesame seeds, 40 grams of sugar, 30 grams of corn oil.

1. Pour the egg whites into a large bowl, beat and mix with sugar.

2. Sift in the low-gluten flour, add sesame seeds, mix well, and finally add oil and mix well. Ruined spring.

3. Brush the baking tray with oil, scoop the batter into the baking tray and mix well.

4. Preheat the oven to 170 degrees in advance, put the baking tray in the oven, bake for about 15 minutes, and take it out.

Key features of sesame seeds:

Sesame is an annual erect herb in the family Flaxaceae. Up to 150 cm high, branched or unbranched, hollow or with white pith, slightly hairy.

The leaves are rounded or ovate, the middle lobes are toothed, and the upper lobes are nearly entire; The flowers are solitary or the leaves are axillary. Calyx lobes lanceolate, corolla cylindrical, white and often with purplish-red or yellow halos. The ovary is superior, the capsule is rectangular and round, and the seeds are black and white.

Flowering period: high base, late summer, early autumn. Sesame seeds originated in India and were introduced in the Han Dynasty of China, and were called flax in ancient times. China has a long history of cultivation.

Sesame seeds contain 55 oil, edible or squeezed oil, also used for medicinal purposes, is the base of ointment, sticky slippery agent, antidote. Black fat hemp is a palliative nourishing and strengthening agent containing fatty oils, which has the function of moisturizing and nutrition, and also has the best effect on high blood pressure.

<> "Sesame cracker biscuit cultivation and burial method."

Ingredients. 80 grams of egg white, 40 grams of sugar, 30 grams of cake flour, 40 grams of white sesame seeds, 20 grams of black sesame seeds, 30 grams of vegetable oil.

1. Stir the egg white with sugar, sieve into the low-gluten stirring state without particles.

2. Add sesame seeds and oil and mix well.

3. Brush the baking tray with a layer of oil and a spoonful of macro ants separately, (a thin layer is OK) pay attention to leave a distance, preheat the stove 150 in advance, and bake 20-25 to share the golden surface.

<> "Sesame crackers teach Tongcheng."

Ingredients: 80 grams of egg white, 40 grams of sugar, 30 grams of low-gluten flour, 60 grams of white sesame seeds, 30 grams of vegetable oil, egg whites and sugar, stir well, sieve into low-gluten stirring without macro-grain state.

Add white sesame seeds and oil, mix well, shake a small spoon of batter on the mold, (a thin layer is buried) preheat the oven 160 in advance, bake for 20-25 to share the golden brown surface.

Ingredients: black and white sesame seeds.

250g of water, 250g

200g of white sugar

Cake flour. 225g

Excipients: edible oil.

100g step 1Weigh the ingredients well.

2.Put oil in a bowl, then pour in the water.

3.Then pour in the white sugar and stir until the sugar melts.

4.Only then do you put the black and white sesame seeds in.

5.Stir well and pour in the cake flour.

6.Mix until battered.

7.Line the inside of the baking tray with tin foil, and then brush with a very thin layer of oil, this is to make the biscuits easy to remove after baking, and then use a small spoon to scoop an appropriate amount of batter on the baking sheet, spread thinner, and space a little more empty.

8.Put it in the preheated oven at 160 degrees for about 25-30 minutes, depending on your own oven.

9.After baking, take it out and let it cool, and then you can put it in a sealed jar for preservation, generally such homemade biscuits are best to eat as soon as possible, for a long time, it is easy to have a greasy taste.

Sesame crackers are suitable for babies from 15 months onwards.

The raw materials of sesame crackers are particularly simple, only egg whites, sesame seeds, powdered sugar, low flour and oil, which are the most common materials at home, the taste of the finished product is very crispy, and the taste of sesame seeds is particularly fragrant, I believe that those who have tried it will like it.

If you can't eat too much at once, store it in an airtight container or food bag.

Ingredients: 70 grams of egg white, 80 grams of white sesame seeds, 30 grams of melted butter, 40 grams of powdered sugar, 25 grams of low powder (butter can be replaced by corn oil).

Step: 1: Diagram of all raw materials.

2) Add powdered sugar to egg whites.

3: Stir thoroughly with a manual whisk, the egg whites look silky and have a lot of small honey bubbles. (Don't whip the egg whites like you would make a cake).

4) Add melted butter. (Butter can be replaced with corn oil, or unflavored salad oil).

5: Stir well.

6) Add white sesame seeds and stir well.

7: Sift in low powder.

8: Mix well in an irregular direction and relax for 15 minutes to half an hour. (Don't draw circles, just gently cut and mix from the edge of the bowl to the middle, and it will be even).

9: Take a deeper, larger-mouthed cup and put it in a piping bag. (At this time, the mouth of the piping bag is not cut).

10) Pour in the loose crispy batter. (This method is very suitable for situations like me where no one helps, and it is clean).

11: Tighten the piping bag and cut a small opening, and squeeze the batter evenly spaced into a baking tray lined with oilcloth or tin foil. (Don't cut the mouth of the piping bag wide, otherwise it will be very large when squeezed out, and there must be a gap between the squeezed batter, when squeezing it is like squeezing egg yolk cakes, a tall one, it doesn't matter if it is uneven, it will become thin and flat after baking).

12: Put in the preheated oven at 200 degrees, medium layer, about 12 minutes, until the surface is golden brown. (My oven temperature is low, for reference only, my own oven shall prevail.) Especially in the last few minutes, be careful**, don't overbake it)

Tips: 1: Butter can be replaced with corn oil or unflavored salad oil, of course, the buttery one will be a little more fragrant.

2: When squeezing the batter, it is a little smaller, and it must be empty enough distance, it doesn't matter if it is uneven, it will be flat when baked.

3: The baked sesame seeds will be flat and thin, if the batter is too large, it will be bigger after baking.

4: The temperature and time of baking are subject to your own oven, and you must pay attention to the last few minutes to avoid baking.

Small sesame crackers.

Ingredients: 45 grams of low powder, 50 grams of sesame seeds, one egg white, 20 grams of sugar, 20 grams of salad oil, prepare the raw materials 2Beat egg whites with sugar until frothy 3Add the salad oil, mix well, put the low flour and sesame seeds together and mix well.

Brush the baking tray with a layer of oil, use a fork to fork a little bit of mixed batter into the baking pan, dip the fork in water and press the batter flat, the thinner the press will be, the crispier it will be. 5.Preheat the oven to 150 degrees and bake on the middle layer for about 4 minutes, turn off the heat, move the baking tray to the upper layer, and bake until golden brown.

Note that after baking, you should shovel it out immediately, and it will be difficult to shovel it after it cools a little).

Sesame crackers are suitable for babies from 15 months onwards.